FETTUCCINE WITH CREAMY MUSHROOM AND GREEN PEPPERCORN SAUCE
In 'Pasta for all Seasons' by Robin Robertson. Bottled green peppercorns have a piquant bite, so adjust amount to taste. Mild white mushrooms are preferred b/c the more assertive flavor of wild mushrooms would compete with the flavor of the peppercorns.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened.
- Add in the mushrooms; cook 2 minutes to soften.
- Sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour.
- Decrease heat to low; slowly add the milk, stirring constantly to thicken.
- Add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend.
- Keep warm over very low heat.
- Cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente.
- When the pasta is cooked, drain and place in a shallow serving bowl.
- Add the sauce; toss lightly to combine, and serve immediately.
Nutrition Facts : Calories 612.4, Fat 16.5, SaturatedFat 5.1, Cholesterol 112.8, Sodium 88.6, Carbohydrate 94.2, Fiber 4.4, Sugar 3.1, Protein 22.7
CHICKEN FETTUCCINE WITH CREAMY TOMATO & MUSHROOM SAUCE
A delicious quick recipe that all ages will enjoy. There are plenty of options to consider with this recipe to customize. I found this on the back of a Hunt"s can but couldn't find the recipe on their website.
Provided by Lori 811980
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray large skillet with cooking spray. Cook Chicken breasts until browned on both sides, and no longer pink. About 8-10 minutes. Remove from skillet: keep warm.
- Stir together spaghetti sauce and tomatoes in skillet. Add pasta. Bring to a boil. Reduce heat: simmer over low heat 10 minutes or until pasta is tender.
- Add cream and stir until blended. To serve, portion pasta onto individual serving plates, Slice each chicken breast into strips, place on top of pasta. Sprinkle with cheese.
Nutrition Facts : Calories 536.4, Fat 18.8, SaturatedFat 7.2, Cholesterol 143.6, Sodium 986.7, Carbohydrate 56, Fiber 3.9, Sugar 10.5, Protein 38.3
CHICKEN WITH MUSHROOM-PEPPERCORN SAUCE
Dress this dish up for company by substituting chanterelle or shiitake mushrooms for the white mushrooms
Provided by Chef Otaktay
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
- cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
- Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
- chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
- oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
- stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
- chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
- 20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
- together milk and flour. Add to skillet. Cook and stir till thickened and
- bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
- chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
- Garnish with fresh sage sprigs, if desired.
Nutrition Facts : Calories 227.1, Fat 8.5, SaturatedFat 2.3, Cholesterol 47.7, Sodium 105.6, Carbohydrate 10.5, Fiber 0.9, Sugar 5.7, Protein 20.8
FETTUCCINE WITH CREAMY MUSHROOM SAUCE
Make and share this Fettuccine With Creamy Mushroom Sauce recipe from Food.com.
Provided by Terese
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in a large saucepan of boiling water, uncovered, until just tender; drain.
- Meanwhile, heat oil in a large saucepan, cook onion and garlic stirring, until onion is soft. Add mushrooms, cook stirring, about 10 minutes or until mushrooms are browned and tender.
- Stir in stock and wine, simmer, uncovered for about 5 minutes or until reduced by half. Stir in cream, mustard and half of the oregano, bring to a boil. Simmer uncovered for 2 minutes.
- Add pasta and toss to reheat. Sprinkle with remaining oregano.
Nutrition Facts : Calories 865.5, Fat 34, SaturatedFat 17, Cholesterol 191.7, Sodium 236, Carbohydrate 106.6, Fiber 6.4, Sugar 8.7, Protein 26.4
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